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+ servings
egg salad sandwich on a small plate
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5 from 2 votes

Egg Salad Sandwiches

A classic sandwich that makes a quick lunch or dinner. These egg sandwiches are creamy and delicious and come together in minutes.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Entree
Cuisine: American
Keyword: Egg Salad, Egg Salad Sandwich
Servings: 4 servings
Calories: 198kcal


  • 8 eggs
  • 3 tbsp mayo
  • 1/2 tsp vinegar
  • 1/2 tsp pickle juice optional
  • 1 tsp dijon mustard
  • 1 tsp grain mustard
  • 1 tsp dill
  • 2 tsp fresh parsley
  • 1/4 tsp paprika
  • 2 tsp hot sauce optional
  • Salt and pepper to taste
  • Bread


  • In a large pot, cover the eggs with water and bring to a boil.
  • Turn off the heat, remove from the stove and cover for 10 minutes.
  • Place the eggs in a bowl filled with cold water and then peel them.
  • Using a fork, smash the eggs until nice and chunky.
  • Stir in the mayo, vinegar, grain mustard, dijon mustard, pickle juice, dill, parsley, hot sauce, salt, and pepper.
  • Sprinkle the paprika on top.
  • Spread the egg mixture on the bread and enjoy!



Calories: 198kcal | Protein: 11g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 331mg | Sodium: 290mg | Potassium: 121mg | Vitamin A: 545IU | Vitamin C: 1.7mg | Calcium: 49mg | Iron: 1.5mg